How it is made

A measure of traditional sea salt in sake-based umeshu

House-brewed sake forms the base, with the flavour built from ume, sugar and Uminosei sea salt from Izu Oshima.

Building a gentle foundation with sake

Rather than placing neutral spirit at the centre, the brewery uses sake to receive the fruit with a softer alcoholic profile.

Using Uminosei to tighten the palate

The complex salinity of sea salt defines the boundary between sweetness, acidity and fruit rather than making the drink simply salty.

The result

Light in alcohol, clear in flavour

At 7% ABV, acidity and mineral character give the lighter body a firm centre and make it an easy match with food.

Taste profile

Ume acidity, measured sweetness and a saline finish

Muted amber in colour, it brings lively ume acidity over the softness of sake. The salt remains restrained, drawing the finish together cleanly.

Food affinities

Ume and sea salt — two lines of acidity bridging the table

The food affinities for SHIO UME are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the acidity and mineral outline that the Uminosei sea salt from Izu Oshima brings, and the light 7% body, they are organised into four directions.

Salinity draws out seafood umamiGrilled salted salmon, pla pao (Thai salt-crusted grilled fish), salmon gravlax. The salinity from the Uminosei sea salt sets off seafood umami by contrast.

Ume acidity cutting through richnessBraised pork belly (kakuni), crisp-fried pork belly (moo krob), pork rillettes. The ume-derived acidity works to hold back the weight of richer, fattier dishes.

Light body aligning with salted startersSalted edamame, yam thua phu (Thai winged-bean salad), marinated olives with salted almonds. The light 7% body sits evenly alongside the salinity of light starters.

Mineral character meeting fruit aromaUme paste and cucumber salad, som tam (green papaya salad), goat cheese and pear salad. Ume acidity and minerality overlap with the aroma of other acid-forward fruit.

These suggestions are a hypothesis built on structural cues drawn from food-pairing theory — acidity suppressing richness, salt contrasting with and lifting umami, and shared aroma compounds creating synergy — and are not an official recommendation from the producer.

Pairing guide — Umeshu

The producer

Kitajima Shuzo, established in Konan in 1805

Founded in 1805 along the old Tokaido route in present-day Konan, Shiga, Kitajima Shuzo builds this liqueur on more than two centuries of sake brewing.

Official producer website

For restaurants and retailers

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